04/24/16 recipe -Taste USA

Sunday, April 24, 2016

Adobong tokwa

How to make Adobong tokwa recipe - You may try other bean curd varieties for this dish. Experiment with tastes and textures. By Gene Gonzalez

Ingredients:
Cooking oil
2 blocks tokwa
2 tbsp. garlic
3 tbsp. vinegar (Del Monte)
2 tbsp. soy sauce
a dash of liquid seasoning
1 tsp. chicken powder
2 tsp. cracked black peppercorns
1 tsp. chili-garlic paste

Method:
1. In a pan, heat oil and tokwa till golden brown. Set aside.

2. In another pan, heat oil and sauté garlic. Add vinegar, soy saue, seasoning, chicken powder and peppercorns. Do not stir until the mixture boils. Remove from heat.

3. Heat a hot plate. Arrange tokwa squares on the plate, then pour the sauce over them. Serve.

Crispy dulong okoy

How to make Crispy dulong okoy recipe - Make sure you clean the dulong well before marinating. You may also use small shrimps or alamang. By Gene Gonzalez

Ingredients:
2 drops liquid seasoning
a pinch of anise powder
1/4 kilo dulong
1 pc. carrot, grated
1 stalk leeks, chopped
1 egg, beaten
1/2 cup all-purpose flour
1/2 tsp. salt
1/2 tsp. pepper
1 cup oil
1/4 pc. banana leaf cut into palm-sized squares

Sinamak Dipping Sauce:
Combine the following in a bowl and mix well:
1/2 cup vinegar
1/ tsp. patis
1/2 tsp. finely chopped garlic
1 pc. siling labuyo, finely chopped
1/4 tsp. finely chopped ginger
1/4 tsp. finely chopped onion

Method:
1. In a small bowl, combine liquid seasoning and anise powder. Marinate dulong in the mixture for 10 minutes.

2. Mix together all the ingredients (including the dulong but except the oil and the banana leaf) until well-blended, but take care not to crush the delicate dulong.

Pancit San Juan

How to make Pancit San Juan recipe - By Gene Gonzalez

Ingredients:
3 tbsp. taosi, roasted
1 tbsp. kinchay, chopped
5 pcs. squid balls, cut in half
40–50 grams shrimps (Gambas), cut in half
40–50 grams squid, sliced
50 grams chicken breast, cubed
carrots, julienned
squash, julienned
3/4 cup caldo stock
3 tbsp. fish sauce
1 tbsp. anisado
1 1/2 tbsp. oyster sauce
150 grams bihon, soaked 10 minutes before sautéing
100 grams miki, medium
50 grams pechay Tagalog, sliced
fish skin chicharon, chopped roughly
crispy shallots

Caldo stock:
pork meat
ham bone
chicken bones
dried squid
onion
carrots

Method:
1. Sauté the taosi, kinchay, squid balls, shrimps, squid, chicken breast, carrots, and squash in oil. Set aside.

2. In the same oil, add the caldo stock, fish sauce, anisado, and oyster sauce. Add the bihon and miki.

3. Blanch the pechay Tagalog in the caldo and set aside.

4. Plate the noodles, followed by the sautéed fillings and 1/2 blanched pechay. Top with the crispy shallots and fish skin chicharon.

5. Serve noodles with hot caldo and the other half of pechay.

Batil Patong

How to make Batil Patong recipe - There is a favorite place I eat at on K-1st corner Gener St. in Kamuning called Bruno’s. It only serves one dish Batil Patong the heartiest pancit dish I’ve ever had. This is my take on this famous Tuguegarao meal and snack.

Ingredients:

Toppings:
100 grams ground carabeef or ground beef
50 grams finely diced beef or carabeef liver
1 1/2 tbsp. soy sauce
1 1/2 tbsp. patis
1/2 tsp. garlic, minced
1 large onion, minced
3 tbsp. cooking oil
1 tbsp. pepper
pinch of salt
dash of chili sauce

300 grams Tuguegarao miki or thick miki noodles
2 pcs. eggs, fried sunny side up or poached with runny yolks
1 tbsp. chopped chives, for topping

For the stock:
1 tbsp. garlic, minced
50 grams onions, sliced
100 grams leeks, sliced
100 grams carrots, sliced
1 kilo beef bones
8 cups water
salt and pepper
1 tbsp. patis
1 tbsp. soy sauce

1. Sauté garlic, leeks, and carrots.

2. Add beef bones.

3. Add the remaining ingredients and keep

simmering and ready for blanching the noodles.

Method:
1. Marinate beef and liver with soy sauce and patis. Sauté garlic and onion in oil until lightly gold. Add ground beef and brown.

2. Add liver and remaining ingredients. Stir fry until bronze in color.

3. Blanch miki noodles in boiling stock. Arrange on a shallow bowl.

4. Top with sautéed carabao meat and liver.

5. Finish with a final topping of whole fried eggs and chopped chives.

6. Serve broth where noodles were dunked with a fresh egg drop for texture.

7. Serve noodles and soup with onion condiment.

Onion condiment:
2 tbsp. cane Vinegar (sukang Iloko)
1/4 cup chopped onions or shallots
1 tsp. soy sauce
1 pc. chili, chopped

Crispy bihon with crab sauce

How to make Crispy bihon with crab sauce recipe - For this dish, AA powder—available in Chinese specialty shops is still better than cornstarch. By Gene Gonzalez

Ingredients:
200 grams bihon noodles
oil for deep-frying

2 tbsp. oil
1 tsp. sesame oil
1 1/2 tsp. minced garlic
1/4 cup finely chopped onions
1 1/2 tbsp. diced roasted red bell pepper
2/3 cup crab meat
3/4 cup stock, preferably seafood
3 tbsp. cream
1/2 tsp. salt
1/2 tsp. pepper
1/2 tsp. AA powder, dispersed in 2 tbsp.
water
roasted red bell pepper

Method:
1. Deep-fry bihon in oil until puffed (about 6 seconds). Drain excess oil and place on a serving platter.

2. Sauté garlic and onions in oils. Add red bell pepper and crab meat and cook for a few seconds.

3. Pour in stock and cream and bring to a boil. Season with salt and pepper.

4. Thicken sauce with the AA powder slurry. Turn off fire and pour over the fried noodles.

5. Garnish top with a few strips of roasted red bell pepper.

6. Serve immediately. Yields 2 servings.

Sotanghon bola-bola

How to make Sotanghon bola-bola recipe - By Gene Gonzalez

Ingredients:
250 grams ground pork
50 grams chopped shrimps
3 tbsp. finely chopped onions
1 1/2 tbsp. diced carrots
1 pc. shiitake mushrooms, soaked in water
for 15 minutes and chopped
1 1/2 tbsp. oyster sauce
1/2 tsp. sesame oil
1 egg
a pinch of ngo hiong powder (5-spice powder)
1 tbsp. all-purpose flour
1/2 tsp. salt
a pinch of pepper
100 grams sotanghon noodles, soaked in
water for at least 15 minutes
4 cloves garlic, thinly sliced
1/4 cup finely chopped onions
2 tbsp. atsuete oil
8 cups chicken stock
1 tbsp. salt
1/2 tsp. pepper

Method:
1. To make the meatballs, mix all the first 12 ingredients until well blended. Form into balls and set aside.

2. In a pan, sauté garlic and onions in oil. Pour in stock and bring to a boil. Add meatballs and simmer over medium heat for 6 minutes.

3. Add drained and cut noodles (about 2 long) and continue simmering foranother 6 minutes.

4. Season with salt and pepper. Serve hot. Yields 5 servings.

Tamarind prawns with garlic noodles

How to make Tamarind prawns with garlic noodles recipe - In making garlic oil, just sauté 1 part garlic to 2 parts oil over low heat until golden. This can be used in other food preparations. The tamarind paste is commercially available in bottles.

Ingredients:
Garlic sauce:
3/4 cup butter
1 1/4 tbsp. grated ginger
1 tsp. garlic powder
2 tsp. minced garlic
1 1/2 tsp. Japanese soy sauce
1 1/2 tbsp. oyster sauce
2 tbsp. honey
1/4 tsp. sesame oil
1 1/2 tbsp. garlic oil

500 grams cooked spaghetti
1 tbsp. butter
1 tsp. garlic
250 grams prawns, shelled with tails intact
1 1/2 tbsp. tamarind paste
1/2 tsp. salt
1/4 tsp. pepper
3 tbsp. chopped cilantro

Method:
1. To make the sauce, melt butter over medium heat.

2. Add ginger, garlic powder, and fresh garlic. Sauté until fragrant.

3. Whisk in soy sauce, oyster sauce, honey and oils.

4. Simmer for 3 minutes over medium heat and use as directed.

5. Heat 7 tablespoons of the prepared sauce (allotting approximately 2 tablespoons of the sauce for every 170 grams of noodles) in a pan and toss in pasta.

6. Pan-fry until heated through. Transfer onto serving plates or platter.

7. Using the same pan, sauté garlic in butter. Pan-fry prawns until half-done.

8. Whisk in tamarind paste and season with salt and pepper.

9. Continue cooking until the prawns are just done.

10. Turn off fire and blend in cilantro.

11. Pour over prepared noodles and garnish with a few sprigs of cilantro.

12. Serve immediately. Yields 3 servings.

Dried fish noodles

How to make Dried fish noodles recipe - by Gene Gonzalez

Ingredients:
250 grams sotanghon, soaked in 6 cups
water for at least 45 minutes, cut into approximately 4-inch lengths
1 cup diced dried salted fish (maya-maya
or lapu-lapu), soaked in 2 cups water for at least 30 minutes
3 tbsp. oil
3 tbsp. minced garlic
1/2 cup sliced red onions
1 pc. red chili, sliced
3 1/2 cups chicken stock
1/2 cup calamansi juice
3 tbsp. patis
1 tsp. pepper
1/2 tsp. salt
1/4 cup sliced spring onions
1/4 cup toasted garlic

Method:
1. Drain noodles and fish separately and set aside.

2. In a shallow pan, sauté garlic in oil. Add fish cubes, onions, and chili. Cook for a few minutes.

3. Discard half of the mixture and pour in stock, juice, patis, pepper, and salt. Bring to a boil.

4. Toss in noodles and cook for 5 minutes or until all the liquid has evaporated.

5. Transfer on a serving platter and top with the reserved fish mixture, spring onions, and toasted garlic. Serve immediately. Yields 3 servings.

Kidney sa miswa

How to make Kidney sa miswa recipe - "yo’-chi" I discovered this dish one day when Rizalina Chua, our sous chef prepared this for a snack. This is one of the age-old recipes from mainland China. Gene Gonzalez

Ingredients:
3 pcs. whole calf’s kidney, halved
1 1/2 tsp. oil
1 tbsp. sliced ginger
30 grams sibut
8 cups chicken stock
200 grams miswa noodles
4 quail eggs, cooked and shelled
salt and pepper

Method:
1. Clean the kidneys by rubbing it well with a lot of rock salt.

2. Wash thoroughly and repeat this 3 times or until the odor is gone.

3. In a pan, sauté ginger and sibut in oil. Pour in stock and let it boil.

4. Simmer for 5 minutes.

5. Strain and bring back to fire. Throw in kidney and simmer for 10 minutes.

6. Add noodles and eggs. Simmer for another 5 minutes and season with salt and pepper. Yields 2 servings.

Pata bihon

How to make Pata bihon recipe - Sea cucumber gives this dish a particular consistency in the sauce which cannot be obtained from ordinary thickeners. It is available in Chinese specialty and gourmet stores and seafood and wet markets. Gene Gonzalez

Ingredients:
1 pc. pork pata (front), cleaned
1 tbsp. salt
1 tsp. peppercorns
2 laurel leaves
oil for deep frying
1/2 cup soy sauce
1 pc. star anise
1/3 cup sugar
1/2 cup chopped sea cucumber
1/4 cup banana blossoms
8 pcs. roasted chestnuts, shelled
4 pcs. shiitake mushrooms, soaked in water
and sliced
12 cups stock
250 grams bihon, soaked in water for 5 minutes

Method:
1. Place pata in a pan and pour enough water to cover it. Bring to a boil and simmer for 5 minutes.

2. Discard water and replace with fresh water. Add salt, pepper, and laurel. Bring to a boil and simmer until pata is tender.

3. Drain and let cool, reserving liquid for the noodles.

4. Deep-fry cooked pata in hot oil for 5 minutes. Do this thrice, letting the pata cool before re-frying.

5. Debone the fried pata and cut into bitesize pieces.

6. Place soy sauce, star anise, sugar, sea mcucumber, banana blossoms, chestnuts, mushrooms, and stock in a pot and bring to a boil.

7. Simmer for 30 minutes over low fire. Add pata meat and simmer for another 8 minutes.

8. Toss in noodles and bring to a boil. Serve immediately. Yields 5 servings.

Pato miswa

How to make Pato miswa recipe - Instead of baking a whole pato, you can substitute crispy fried itik, which can be bought in specialty restaurants and take-out counters.

Ingredients:
1 whole pato (duck), cleaned
1 tbsp. salt
1 tsp. pepper
2 tsp. liquid seasoning
1 tsp. minced garlic
1 tsp. oil
30 grams sibut
2 tbsp. soy paste
3 tbsp. oyster sauce
10 cups water
salt and pepper to taste
200 grams miswa noodles
3/4 cup onions, toasted in oil
1/4 cup thinly sliced onion leeks, fried

Method:
1. Rub pato or itik with salt, pepper, seasoning and garlic.

2. Bake in a preheated over (375°F) for 45 minutes or until golden.

3. Chop into serving pieces. Set aside.

4. In a pan, sauté sibut in oil. Pour in soy paste, oyster sauce and water. Let boil and simmer for 10 minutes.

5. Drain then bring back to fire. Add chopped pato and simmer for another 8 minutes.

6. Add noodles and toasted onions and cook for another 5 minutes.

7. Top the soup with crispy-fried onion leeks before serving. Yields 4 servings.

Crispy canton with quekiam sauce

How to make Crispy canton with quekiam sauce recipe - Gene Gonzalez

Ingredients:
250 grams pancit Canton
oil for deep frying
2 tbsp. oil
1 tbsp. minced garlic
1/3 cup finely chopped onions
4 pcs. quekiam, sliced
1/4 cup oyster sauce
8 pcs. shrimps, shelled
1/2 cup broccoli, cut into florettes
1/2 cup cauliflower, cut into florettes
2 cups stock
2 tbsp. soy sauce
1/2 tsp. five-spice powder
1/4 tsp. pepper
1 tbsp. cornstarch, dispersed in 2 tsbp. rice wine and 1 tsp. sesame oil

Method:
1. Deep fry noodles in hot oil.

2. Drain excess oil and set aside on a platter.

3. In another pan, sauté garlic and onions in oil. Add quekiam and stir-fry for a few minutes.

4. Blend in oyster sauce, shrimps and vegetables and stir fry just until the shrimps turn pink.

5. Remove quekiam, shrimps, and vegetables and set aside.

6. Increase heat and pour in stock, soy sauce, five-spice powder, and pepper.

7. Bring to a boil and thicken with the cornstarch-wine-oil mixture.

8. Blend in vegetables, shrimps, and quekiam and simmer for 30 seconds.

9. Pour over fried noodles. Serve immediately. Serves 4.

Miki bihon alanganin

How to make Miki bihon alanganin recipe - This pancit is very popular in small Chinese eateries because of its “soupy” sauce, that is why it is called alanganin, “alanganing may sabaw at wala.” Gene Gonzalez

Ingredients
3 tbsp. oil
1 tsp. chopped garlic
1/4 cup chopped onion
1/3 cup pork loin (kasim) strips
1/2 cup chicken strips (preferably white meat)
2 pcs. shiitake mushrooms, soaked in water for 10 minutes and sliced thinly
2 tbsp. woodear mushrooms (optional), soaked in water and chopped
1/3 cup oyster sauce
1/4 cup carrot strips
1/3 cup sliced Baguio beans
3/4 cup sliced cabbage
1/4 tsp. liquid seasoning
7 cups hot chicken stock
300 grams miki noodles, washed and blanched
250 grams bihon noodles, soaked in water
for 15 minutes and blanched

Method:
1. In a pan, sauté garlic and onion in oil over high heat.

2. Add pork and chicken and stir-fry untilhalf-done.

3. Toss in shrimps, mushrooms, oyster sauce, and vegetables and cook for a few seconds.

4. Pour in hot stock and noodles and cook just until all the liquid has evaporated.

5. Serve immediately. Makes 6 servings.

Kalo-kalo bihon

How to make Kalo-kalo bihon recipe - Gene Gonzalez

Ingredients:
2 tbsp. cooking oil
1 1/2 tsp. minced garlic
3 tbsp. sliced red onions
3 pcs. pork strips
1 tbsp. dried shrimps
3 pcs. shrimps, shelled
2 tbsp. carrot strips
1 tbsp. green beans, sliced
1 /4 cup sliced cabbage
1 tbsp. sliced onion leeks
1/2 cup dried squid stock*
1 tsp. fish sauce
1 1/2 cups bihon noodles, washed
1 pc. dried squid, flaked

To make the stock:
Boil 5 cups of water, vegetable trimmings and a piece of dried squid and simmer for 30 minutes or until flavor is extracted from the squid.

Method:
1. Sauté garlic and onion in oil.

2. Add pork and dried shrimps and cook for a minute or until brown.

3. Add shrimps and vegetables and stir-fry until done. Remove half of the meatvegetable mixture and set aside.

4. Pour in stock and bring to a boil. Toss in noodles and season with fish sauce and pepper.

5. Remove from fire and transfer to a serving plate.

6. Top with reserved topping and flaked squid.

7. Serve immediately. Can be partnered with monay or pan di limon.

Pancit Pasig

How to make Pancit Pasig recipe - "tostado"

Ingredients:
1 tbsp. oil
1/4 tsp. garlic
1 tbsp. sliced red onions
1 1/2 tsp. soy sauce
1/3 cup cabbage, sliced
3 tbsp. carrot strips
1/3 cup stock (Chinese ham stock)*
1 1/2 cup bihon
salt, pepper and MSG
2 tbsp. chopped pork fat (w/o skin, finely chopped)
2 tbsp. chicken skin, finely chopped
3 tbsp. all-purpose flour
3 pcs. camaron rebosado*

To make the Chinese ham stock:
Boil 12 cups of water, vegetables trimmings and ham bone and a few slices of Chinese ham. Simmer for an hour.

For the camaron:
Mix 2 cups of all-purpose flour, 1 egg, 2 tbsp. oil and 2/3 cup of water. Dip shelled shrimps with tails intact and deep fry until golden brown.

To make Pasig chicharon:
Heat approximately 1 1/2 cups of oil in a shallow pan. Season pork fat and chicken skin with salt and dredge in flour. Deep fry in hot oil until crisp and golden. Use as required.

Method:
1. Sauté garlic and onions in oil until fragrant.

2. Add in soy sauce. Stir-fry vegetables until half-done.

3. Pour in stock. Bring to a boil and add in noodles.

4. Season with salt, pepper, and MSG.

5. Transfer onto a serving plate and top with “Pasig Chicharon,”* camaron rebosado, and sliced red onions.

6. Serve immediately with calamansi. Traditionally eaten with pan de sal or puto.

Laksa

How to make Laksa recipe - This vegetable noodle dish is commonly found in Southern Tagalog areas like Laguna and Quezon. The noodles go well with any charcoal-grilled fish. Gene Gonzalez

Ingredients:
2 tbsp. cooking oil
1 tsp. minced garlic
3 tbsp. sliced onion
1/2 tsp. atsuete oil
4 pcs. pork strips
4 pcs. shrimps, shelled
2 pcs. string beans, cut into 2-inch pcs.
thinly sliced bitter gourd (ampalaya)
1 pc. okra, sliced
2 tbsp. sliced banana heart
3 pcs. sliced eggplant
1/2 cup shrimp stock
1/2 tsp. patis
freshly cracked black pepper
1 1/2 cups sotanghon noodles, soaked in water for at least 30 minutes.

Method:
1. Sauté garlic and onions in oil.

2. Add atsuete oil, pork and shrimps and cook until shrimps turn pink.

3. Mix in all vegetables and stir-fry until half-done. Pour in stock and bring to a boil.

4. Season with patis and pepper. Toss in drained noodles and simmer for a minute.

5. Serve immediately with Jacobina or pilipit.

Bachoy

How to make Bachoy recipe - Bagoong alamang can be substituted with guinamos but will not produce the same rich-flavored broth. Gene Gonzalez

Ingredients:
1 tsp. cooking oil
1 small onion, finely chopped
1 tbsp. guinamos (fermented Ilonggo shrimp paste)
1 kg. beef bones with marrow
1 tbsp. soy sauce
250 grams pork kasim
20 cups water
sugar, salt and pepper to taste
400 grams large intestine, cleaned and
cooked until tender
150 grams fresh pork liver, cooked until
tender and sliced thinly
100 grams chicharon bulaklak, chopped
1/2 cup chopped spring onions
500 grams fresh mami (small), blanched

* Blanch noodles in hot water until ammonia odor is gone.

Method:
1. In a pot, sauté onions and guinamos. Add bones, pork, soy sauce and water and simmer until pork is tender.

2. Season stock with salt, pepper and sugar.

3. Remove pork and slice thinly.

4. In a bowl, place 100 grams of noodles. Top with slices of pork, liver, intestine, chicharon and spring onions.

5. Pour hot soup and serve immediately. Serve with puto manapla or camachile.

Pancit Cabagan

How to make Pancit Cabagan recipe - This noodle recipe gives a myriad of flavors with its four dipping sauces. It was first introduced to me by Eugene Raymundo who discovered it in one of his provincial cooking demos. This dish was named after Cabagan, a town in Cagayan Valley in the Northern Tagalog region. It is freshly made every day. Restaurants serving the delicacy place the dish in big bilaos. This can also be bought by the kilo which is surprisingly cheap. Gene Gonzalez

Ingredients:
1 kg. fresh Cabagan noodles*, blanched for 1 minute
3 tbsp. cooking oil
2 tbsp. minced garlic
1 pc. onion, thinly sliced
1/4 cup pork liver, cut into thin strips
1/4 cup pork strips
1 pc. chicken breast, deboned and cut into strips
4 pcs. squid, cleaned and cut into rings
1/2 cup shelled shrimps
1 small carrot, julienned
1 cup thinly sliced string beans
1/2 cup soy sauce
5 cups stock
1/3 cup cornstarch slurry
salt and pepper to taste
2 cups crushed chicharon
10 pcs. squid balls, fried
vinegar with chili
patis
catsup
soy sauce

* Fresh egg noodles which can be brought from Chinese specialty stores or wet markets can be substituted for these noodles

Method:
1. Sauté garlic and onions in oil. Add liver and pork strips and cook until half done.

2. Toss in remaining seafood and vegetables and pan-fry until done.

3. Remove from pan and pour stock and soy sauce and let boil for a few minutes.

4. Stir in slurry and season with salt and pepper.

5. Toss in noodles and cook for a few minutes.

6. Transfer into a serving dish and top with cooked meat-seafood mixture, chicharon and squid balls.

7. Serve with vinegar, patis, catsup and soy sauce partnered with pan de limon or monay.

Gene and Gino’s Pancit Habhab

How to make Gene and Gino’s Pancit Habhab recipe - Gino and I did this recipe when we roamed the area of Sariaya and Lucena in Quezon for our TV show Chefscapade. This is customarily placed on a sheet of banana leaf and slurped (habhab) to goodness as a street snack. Gene Gonzalez

Ingredients:
3–4 tbsp. oil
5 grams minced garlic
5 grams chopped onions
20 grams carrots, julienned
20 grams string beans, sliced
5 grams kinchay, chopped
20 grams dried raddish, sliced
75 grams sayote, sliced into batonettes
15 grams chicken scrap or trims
2 pcs. longganisang Lucban, sliced
5 pcs. squid balls, halved
5 pcs. water chestnuts, sliced
1/2 pc. squid, cut into rings
habhab sauce
300 grams pancit habhab
10 grams chopped chicharon
5 grams chopped peanut

For the habhab sauce:
1 tbsp. Thai patis
2 tbsp. brown sugar
1/3 cup oyster sauce
3 tbsp. soy sauce
1 tsp. local hot sauce
1/2 cup banana ketchup
1 tsp. peanut butter
1/4 cup dilis stock
2 cups water

Condiments:
2 tbsp. shallots, chopped
2 tbsp. patis
3 tbsp. vinegar
2 tbsp. red chilies
Calamansi

For dilis stock:
1 cup dilis
3 cups water
30 grams onion leeks
30 grams carrots
30 grams celery stalks

1. Boil everything together until reduced to half. Strain. Set aside.

Method:
1. Sauté garlic, onions, carrots, string beans, kinchay, dried radish, sayote, chicken scraps, longganisang Lucban, squid balls, water chestnuts, and squid.

2. Add habhab sauce. Add pancit habhab and simmer until cooked or noodles are well coated.

3. Assembly: Top chicharon and peanuts on noodles. Serve with chopped shallots, calamansi, patis, and vinegar. Optional: Add chillies for a spicier condiment.

Hinaub na odong

How to make Hinaub na odong recipe - Gene Gonzalez

Ingredients:
1/2 cup anatto or atsuete oil
1 tbsp. minced garlic
1 tbsp. chopped onion
1/2 cup ground beef
1/3 cup chopped chicken liver
1 tbsp. tenga ng daga, soaked in water and chopped
2 tbsp. sliced fresh oyster mushrooms
1/4 cup sliced sitaw or string beans (1″ long)
2 tbsp. patis
1 cup water
a pinch of pepper
220 grams odong, dropped in boiling water
with oil and cooked for 5 minutes
2 tbsp. shredded young coconut meat

Method:
1. Lay tuna belly on a banana leaf.

2. Add deep-fried onions, lemongrass bulb, salt, and pepper to taste. Wrap in a banana leaf, then grill.

Jill’s sotanghon

How to make Jill’s sotanghon recipe - Sauté garlic and onions in oil and cook just until golden brown. Gene Gonzalez

Ingredients:
125 grams sotanghon (soaked in water for 45 minutes)
5 pcs. squid, cleaned, cut into rings with ink sacs reserved
2 tbsp. oil
1 tbsp. minced garlic
1 cup vinegar
4 cups water or broth
1 tsp. salt
1 tsp. pepper
3 tbsp. oil
3 tbsp. minced garlic
1 cup finely chopped onion

Method:
1. In a pan, sauté garlic in oil until fragrant. Add in squid, reserved ink sacs (from the squid) and vinegar. Simmer for 5 minutes without stirring.

2. Pour in half of the stock and bring to a boil.

3. Remove squid and set aside.

4. Drain the soaked noodles and cut or tear into shorter strands (about 5 inches) for easier cooking and serving.

5. Blend noodles into the broth and season with salt and pepper. Pour in remaining stock and bring to a boil.

6. Simmer for another 5 minutes.

7. Transfer into a serving platter and top with the cooked squid and garlic-onion topping.* Serves 3.

Miki guisado

How to make Miki guisado recipe - This dark miki version is inspired by the dark version of Delicious Restaurant in Chinatown that is quite similar to the Malaysian Penang noodles. Gene Gonzalez

Ingredients:
1 tbsp. cooking oil
1/2 tsp. minced garlic
1 tbsp. sliced onions
3 tbsp. pork strips
4 pcs. shelled shrimps
3 pcs. squid rings
1 tbsp. chicken gizzard (cooked until tender and sliced)
1 pc. chicken heart (cooked until tender and sliced)
4 strips pork asado
3 slices Chinese sausage
1 1/2 tbsp. carrot strips
1 tsp. sliced celery
3 tbsp. sliced cabbage
4 pcs. chicharo
1 pc. shiitake mushrooms, sliced
1 tsp. chopped tenga ng daga
1 tsp. oyster sauce
2 tbsp. soy paste
1/2 cup chicken stock
1 tsp. cornstarch slurry
157 grams lomi noodles
1/4 tsp. sesame oil
1 tsp. chopped spring onions
2 pcs. quail eggs, cooked and shelled
1 pc. pork siomai
salt, pepper and sugar

Method:
1. In a pan, sauté garlic and onions in oil until fragrant.

2. Stir in pork strips, shrimps, squid rings, gizzard and heart until pork is slightly brown.

3. Blend in vegetables and stir-fry. Add in oyster sauce, soy paste and stock.

4. Let boil and thicken with slurry.

5. Toss in noodles (blanch noodles in hot water for at least 30 seconds to remove ammonia scent) and sesame oil.

6. Adjust seasoning with salt, pepper and a little sugar.

7. Transfer into serving plate and top with chopped spring onions, quail eggs and siomai.

8. Serve immediately. Enjoy with monay or biscocho.

Pancit Canton

How to make Pancit Canton recipe - I have used this recipe successfully by pouring the thick sauce over other blanched Chinese noodles such as Peking flat, ramen, green vegetable and bean noodles. Gene Gonzalez

Ingredients:
1 tsp. cooking oil
1/2 tsp. minced garlic
2 tbsp. sliced onions
3 pcs. pork strips
3 pcs. shrimps, shelled
3 pcs. squid rings
1 tbsp. chicken gizzard, cooked until tender and sliced
3 slices pork asado
1 tsp. oyster sauce
2 tbsp. soy paste
2 pcs. broccoli florettes
1 tbsp. carrot strips
1/2 tbsp. celery strips
2 pcs. cauliflower florettes
2 tbsp. sliced cabbage
3 pcs. chicharo
1 tsp. chopped kinchay
1 pc. shiitake mushroom, sliced
2 pcs. fresh mushroom, sliced
5 grams tenga ng daga
1/2 cup chicken stock
1 tsp. cornstarch
1/4 tsp. sesame oil
125 gms. Hongkong noodles, fried*
1 tsp. chopped spring onion
2 pcs. quail eggs, cooked and shelled

To fry noodles:
Heat enough oil in a wok or frying pan. When oil is smoking hot, throw in noodles and fry for a few seconds or until crisp and golden. Drain to remove excess oil and place on a serving plate.

Method:
1. Sauté garlic and onions in oil over high heat. Toss in pork, shrimps, squid rings, liver, gizzard and pork asado and cook until shrimps are pink.

2. Pour in oyster sauce and soy paste.

3. Blend in vegetables and stir-fry.

4. Pour in stock and let boil.

5. Add sesame oil and thicken with slurry.

6. Adjust seasoning to taste.

7. Pour over crisp-fried noodles and top with spring onions and quail eggs.

8. Serve immediately with pinaputok or pan de limon.

Pancit luglug

How to make Pancit luglug recipe - This dish is so called after the sound and action of plunging noodles in a strainer in boiling water or broth. The best luglug noodles are thicker than the thin bihon and thinner than the thick Malabon noodles. But both bihon and Malabon noodles are ideal susbtitutes. Other versions of this dish would include a sprinkling of lightly sprouted yellow mungo beans that were blanched to tenderness. Gene Gonzalez

Ingredients:
1 tbsp. cooking oil
1/2 tsp. dried shrimps, ground
1 tsp. minced garlic
1 1/2 tbsp. flour
1 cup shrimp stock
1 tbsp. patis
1 tsp. atsuete oil
1 tbsp. cooking oil
1/2 tsp. minced garlic
4 pcs. shrimps, shelled
3 pcs. pork strips
4 pcs. squid rings
120 grams bihon, blanched

Toppings:
2 tsp. flaked tinapa or smoked fish
1 tbsp. chicharon, crumbled
1 leaf pechay Baguio, cut into strips and
blanched
1 pc. hard-boiled egg, wedged
sliced onion leeks
1 pc. kamias, thinly sliced or 1 tbsp.
chopped green mango

Method:
1. Sauté ground shrimps and garlic in oil. Whisk in flour to make a roux.

2. Add shrimp stock and fish sauce whisking well to prevent lumps from forming. Simmer for a few minutes.

3. Season to taste. Add atsuete oil a little at a time until the desired color is achieved. Set aside.

4. Sauté garlic in oil. Add shrimps, pork and squid and cook until done.

5. Place noodles on a serving plate, pour over sauce and top with sautéed seafood and pork.

6. Top with tinapa flakes, chicharon, pechay Baguio, egg, leeks, and sliced kamias or chopped green mango.

7. Serve immediately and enjoy with binli or ensaymada.

Pancit bihon guisado

How to make Pancit bihon guisado recipe - If you want a “dry” version of this dish, substitute the bihon noodles with Canton noodles. Gene Gonzalez

Ingredients:
2 tbsp. oil
1/2 tsp. minced garlic
2 tsp. sliced red onions
4 pork strips
4 pcs. shrimps, shelled
3 tbsp. shredded chicken meat
2 tbsp. carrot strips
5 pcs. chicharo
1/4 cup sliced cabbage
2 pcs. Baguio beans, sliced
1 cup rich chicken/shrimp stock
1 tbsp. soy sauce
1 1/2 cups pancit bihon
salt and pepper

Method:
1. Sauté garlic and onion in oil until fragrant.

2. Stir in pork strips and cook until brown.

3. Blend in shrimps and chicken meat.

4. Add all the vegetables and stir fry just until done. Remove half of the mixture and set aside.

5. Pour in stock and soy sauce. Let boil.

6. Toss in noodles, season to taste and simmer just until noodles are tender.

7. Transfer to a serving plate and top with the reserved meat-vegetable mixture.

8. Serve immediately with pan de sal or ensaymada.

Bam-i

How to make Bam-i recipe - This Cebuano noodle dish blends the flavor of egg noodles and the chewy texture of sotanghon or glass noodles. Some versions are soupy and served in bowls like traditional mami or bachoy. Serve with Salvaro de Cebu. Gene Gonzalez

Ingredients
1 tbsp. cooking oil
1 tsp. minced garlic
3 tbsp. sliced onions
5 pcs. pork strips
4 pcs. squid rings
6 pcs. shrimps, shelled
1/4 cup sliced cabbage
3 tbsp. carrot strips
1 1/2 tsp. celery
3 pcs. Baguio beans, sliced
2 cups chicken stock
1/2 tsp. fish sauce
freshly cracked black pepper
1 tbsp. atsuete oil
3/4 cup egg noodles, blanched in hot water
for 3 minutes
3/4 cup sotanghon, soaked in water
1 tsp. sliced spring onions
1 pc. calamansi
fish sauce

Method:
1. Sauté garlic and onions in oil.

2. Add pork, squid and shrimps and cook for a minute.

3. Add vegetables and stir-fry until half done.

4. Pour in stock and bring to a boil. Season with fish sauce and pepper.

5. Toss in noodles and simmer until noodles are done.

6. Transfer to a serving plate and top with spring onions.

7. Serve with calamansi and fish sauce.

Pancit Malabon

How to make Pancit Malabon recipe - Pancit Malabon differs slightly from pancit luglug, with the toppings and the sauce which is already tossed in. Versions of this noodle dish are ever evolving. A recently concocted version has fried semi-ripe plantains or saba bananas as topping. Gene Gonzalez

Ingredients:
1 tbsp. cooking oil
1 tsp. minced garlic
1 1/2 dried shrimps, ground
1 1/2 tbsp. all-purpose flour
1 cup shrimp stock
1 tbsp. fish sauce
1 tsp. achuete oil
2 tbsp. cooking oil
1/2 tsp. minced garlic
4 pcs. pork strips
6 pcs. shrimps, shelled
1 1/2 cups Malabon rice noodles, blanched in stock
2 tbsp. crumbled pork chicharon
1 egg, hard-boiled, shelled and wedged
4 pcs. squid rings adobo with ink
1 tbsp. tinapa
4 pcs. oysters, blanched and shelled

Method:
1. Sauté garlic and ground dried shrimp in oil. Add flour to make a roux.

2. Whisk in stock little by little, mixing after each addition.

3. Season with fish sause and add enough achuete oil to obtain desired color.

4. Simmer over low heat. Set aside.

5. Sauté garlic in oil until light brown.

6. Add pork and shrimps. Season with salt and pepper. Remove from pan and set aside.

7. Using the same pan, toss in noodles and heat for a minute.

8. Pour prepared sauce and toss to coat noodles evenly with the sauce.

9. Arrange sautéed shrimps, pork, chicharon, egg, squid, tinapa flakes, and oysters.

10. Serve with calamansi. Can be enjoyed with camachili or biscocho de cana.

Pancit Lasap or pancit sa taba ng talangka

How to make Pancit Lasap or pancit sa taba ng talangka recipe - "crab fat noodles" This recipe is a favorite among our Lasap: Pagkain Pilipino diners. The richness of taba ng talangka or crab fat speaks for itself. Crab fat is available bottled or canned in supermarkets or Filipino specialty shops.

Ingredients:
1 1/2 tsp. oil
1 tbsp. minced garlic
2 tbsp. sliced red onions
3 pcs. pork strips
4 pcs. shrimps, shelled
4 pcs. squid rings
1/2 cup crab fat
2 tbsp. pork chicharon

Method:
1. Sauté garlic and onions in oil until garlic is slightly toasted.

2. Blend in pork and sauté until done.

3. Add shrimps and squid rings and stir-fry just until cooked.

4. Remove from heat and set aside.

5. Using the same pan and oil, sauté crab fat and toss in noodles. Season to taste with salt and pepper.

6. Transfer into a serving plate and top with sautéed pork, seafood and chicharon. Serve immediately.

Sotanghon guisado

How to make Sotanghon guisado recipe - To produce a rich-flavored sotanghon dish, let the chicken stock simmer a little longer, or use free-range chicken. Gene Gonzalez

Ingredients:
1/4 cup chicken skin, cut into strips
1 1/2 tsp. achuete oil
1 tsp. minced garlic
1 tbsp. sliced onion
1/3 cup cooked chicken, shredded
3 pcs. shrimps, shelled
1 tbsp. tenga ng daga
1 tbsp. carrot strips
1 tsp. kinchay, chopped
1 1/2 cups sotanghon noodles, soaked in water for at least 30 minutes
1 tsp. patis
pinch cracked black pepper

Method:
1. In a pan, sweat chicken skin until fat from the skin comes out. Discard the skin.

2. Add in achuete oil and sauté garlic and onions until fragrant.

3. Blend in chicken and shrimps and cook until pink.

4. Add in vegetables. Toss in noodles and season to taste with patis and pepper.

5. Serve immediately with camachili or mamon tostado.

Lomi

How to make Lomi recipe - This recipe is inspired by a favorite lomi place in Sto. Cristo St., Divisoria called Ilang-ilang Restaurant, which foodies attest as having one of the best lomi versions in town. The addition of chicharon sways more to Filipino in style. In Southern Luzon especially in the Batangas area, freshly cooked Lomi is ladled over a shallow plate to cool its gravy but eaten fast before it gets cold.

Ingredients:
1 tsp. minced garlic
2 tbsp. sliced onions
1 tbsp. cooking oil
3 pork strips
1/4 pc. Chinese sausage, sliced
2 pcs. shrimps, shelled
3 pcs. squid rings
1 pc. chicken heart, boiled until tender then sliced
4 sliced chicken gizzard, boiled until tender then sliced
3 slices pork asado
2 pcs. broccoli florettes
1 tbsp. carrot strips
1 tsp. celery strips
2 pcs. cauliflower florettes
1 tbsp. sliced cabbage
2 pcs. chicharo
1 pc. fresh mushroom, sliced
1 tsp. sliced tenga ng daga, soaked in water then sliced
1 tsp. oyster sauce
2 tbsp. soy paste
2 cups chicken stock
1 tbsp. cornstarch slurry
1 cup lomi noodles, blanched for 30 seconds
salt and pepper
1/4 tsp. sesame oil
1 pc. egg
1 tsp. chopped spring onion
2 tbsp. chopped chicharon
1 pc. pork siomai
1 pc. squid ball, fried
2 pcs. quail eggs, cooked and shelled
1 sprig cilantro or wansuey

Method:
1. Sauté garlic and onions in oil over high heat until fragrant.

2. Add in pork strips and sausage and cook until pork is half done.

3. Toss in shrimps, squid rings, heart, gizzard, and asado. Cook until shrimps turn pink.

4. Blend in all the vegetables, oyster sauce, and soy paste.

5. Cook for a while and pour in stock. Let boil then thicken with slurry.

6. Add in noodles and season with salt and pepper.

7. Turn off fire and blend in sesame oil and egg and mix slightly into serving bowl and top with spring onions, chicharon, siomai, squid ball, and quail eggs with egg cracklets or pilipit. Top with a sprig of cilantro or wansuey.

Miswa at patola soup

How to make Miswa at patola soup recipe - For a thinner soup, just drop a whole shelled egg and let it poach in the boiling broth. Gene Gonzalez

Ingredients:
2 tbsp. cooking oil
1 tsp. minced garlic
1 tbsp. sliced red onion
1/4 cup ground pork
1 tbsp. chopped shrimp
3 cups broth
4 slices patola or young loofa gourd
1 cup miswa noodles
1 egg

Method:
1. Sauté garlic and onion in oil until brown. Stir in ground pork and shrimps until cooked.

2. Pour in broth and let boil. Add in patola and noodles.

3. Simmer until patola is cooked.

4. Season to taste and remove from fire.

5. Whisk egg and serve immediately. Ideally served with puto, puto Biñan or pilipit.

Puto lanson (Iloilo kamoteng kahoy)

How to make Puto lanson (Iloilo kamoteng kahoy) recipe - Gene Gonzalez

Ingredients:
1 cup fresh cassava (kamoteng kahoy), grated
1/3 cup brown sugar
grated coconut

Method:
1. Put the grated cassava in a clean towel and squeeze until all the juice comes out. Drain then set aside.

2. Combine cassava and sugar. Carefully mix well.

3. Transfer into molds and steam for 30– 45 minutes.

4. When cooked, top with grated coconut.

Buchi de leche

How to make Buchi de leche recipe - One can take out the langka and use sweetened black or red beans that have been blended into a paste. Halayang ube is also a good filling. Gene Gonzalez

Ingredients:
3/4 cup sugar
1/2 cup cornstarch
4 cups malagkit rice flour
1/4 tsp. salt
2/3 cup langka preserves, pureed
1 1/4 cup condensed milk
6 pcs. egg yolks
1 tsp. vanilla
1/4 cup butter
3/4 cup water
1 cup water
3 cups cooking oil
1/2 tsp. pandan extract
1/2 cup sesame seeds, toasted

Method:
1. In a saucepan, combine sugar, cornstarch, flour, salt, langka and condensed milk. Simmer over low heat while stirring continuously.

2. Add egg yolks, vanilla and butter to the langka mixture and cook for 5–7 minutes or until set. Set aside langka mixture.

3. Add 3/4 cup water to malagkit rice flour. Mix until well combined. Knead mixture until it becomes a dough.

4. Roll dough into a log. Cut into 48 equal portions. Form into discs.

5. On the center of the discs, put 1 tablespoon of the langka mixture. Seal the edges, towards the center to enclose the filling.

6. Dip buchi balls in cold water just enough to moisten. Do not allow the balls to absorb too much water.

7. Roll buchi balls on a platter of sesame seeds. Coat very well. Press balls.

8. Deep fry buchi balls until golden brown. Put in paper towels to take-out excess oil.

Bibingka malagkit with langka

How to make Bibingka malagkit with langka recipe - Gene Gonzalez

Ingredients:
3 cups malagkit rice
grated meat from 2 pieces coconut
1 cup hot water
3/4 cup white sugar
1 cup chopped fresh langka

Method:
1. Wash malagkit rice three times and set aside.

2. Combine grated coconut and hot water. Squeeze the grated coconut to produce 2 cups of coconut milk.

3. In a casserole, mix malagkit rice, coconut milk and sugar. Add langka meat which has been cut into strips. Stir and cook for 20–30 minutes until cook.

4. Transfer into a baking pan with aluminum foil and banana leaf. Spread evenly.

5. Spread coconut topping and bake until golden brown.

Tibok-tibok capampangan (traditional milk pudding)

How to make Tibok-tibok capampangan (traditional milk pudding) recipe - This traditional recipe has been in use since the turn of the century. Make sure that the ground glutinous rice (galapong) is used
immediately. Don’t allow the galapong to ferment. Gene Gonzalez

Ingredients:
4–6 cups carabao’s milk
500–600 grams glutinous rice, ground
smooth
1 cup sugar
grated rind of 2 dayap (lime)
latik (fried coconut milk)

Method:
1. In a kawali (wok), cook carabao’s milk, ground rice and sugar over low heat. Add dayap rind and stir continuously with a wooden spatula until smooth and thick. When the mixture stops sticking to your finger, remove from heat.

2. Grease a platter or tray with oil or butter or top with a greased banana leaf. Pour milk mixture and spread evenly. Let cook. Serve with latik.

Bibingka cassava

How to make Bibingka cassava recipe - Gene Gonzalez

Ingredients:
1 kilo fresh cassava
3 1/2 coconut milk
1 1/3 cups coconut milk from 2nd extract
1/3 cup white sugar
1/3 cup grated cheese
1/2 cup melted butter
2 pcs. whole eggs
1 big coconut (magulang)

Method:
1. Peel cassava and wash. Grate finely. Squeeze to extract juice and set aside.

2. Mix all ingredients then pour in a lined baking pan.

3. Bake at 3500F until the top is firm. Remove from the oven, spread the topping and return to the oven and continue baking until brown.

Topping:
1 can condensed milk
3 cups coconut milk from 1st
extract
1/2 cup all-purpose flour, dissolved
in coconut milk
1 piece pandan leaf

Method:
1. In a saucepan, pour coconut milk and the condensed milk and continue stirring until it boils.

2. Gradually add the flour then cook until thickened.

3. Add 1/2 cup cheddar cheese and 1/4 cup sugar for topping (optional).

Bibingka malagkit

How to make Bibingka malagkit recipe - Gene Gonzalez

Ingredients:
2 1/2 cups malagkit bigas
1 cup sugar
2 tsps. salt
2 pcs. coconut magulang
2-3 cups water (coconut milk)

Topping:
1/2 cup panutsa (palm sugar)
1/4 cup coconut milk
2 tbsp. flour
1/2 cup fresh langka, chopped finely

Method:
1. Wash bigas malagkit, then set aside. Add sugar, coconut milk and salt.

2. Cook 20–30 minutes until cooked well.

3. Transfer to a 9-inch pan and line with buttered aluminum foil.

4. Add the topping and bake 10–15 minutes.

Masi

How to make Masi recipe - Use peanut butter that’s on the sweet, creamy side, not the one that’s too salty. Gene Gonzalez

Filling:
120 grams peanut butter
40 grams toasted skinless peanuts, chopped

Method:
1. Prepare palitao as directed. Before boiling, stuff each palitao with peanut mixture. Seal edges of folded dough and cook in boiling water as you would with palitao.

2. Roll in grated coconut.

3. Serve with sugar and toasted sesame seeds.

Kalamay na malagkit with coconut sauce or bukayo

How to make Kalamay na malagkit with coconut sauce or bukayo recipe - for Bukayo topping Combine coconut milk and brown sugar. Boil in casserole until thick. Add grated coconut and continue boiling until elastic. Gene Gonzalez

Ingredients:
3 cups galapong malagkit
2 cups thick coconut milk (usually from 4
pieces niyog)
3/4 cup sugar

For the syrup:
1 cup thick coconut milk (from 2 pieces
niyog)
1 cup sugar

Bukayo topping:
2 cups grated coconut (magulang)
3/4 cup brown sugar
1/2 cup coconut milk

Method:
1. Combine galapong malagkit, coconut milk and sugar and mix well.

2. Transfer the mixture into a rectangular pan with buttered aluminum foil.

3. Steam for 30–40 minutes.

4. Serve with sauce.

Palitao

How to make Palitao recipe - To maximize its flavor, bruise the sesame seeds slightly by pounding them with a mortar and pestle. Gene Gonzalez

Ingredients:
2 cups malagkit rice flour
3/4 cup water
1/8 cup malagkit rice flour
6 cups water
2 cups grated coconut
1/3 cup granulated sugar
2 tbsp. sesame seeds, toasted and slightly pounded or bruised

Method:
1. Combine the 2 cups of malagkit rice flour and water in a bowl. Mix well until mixture turns into a dough.

2. Dust hands and fingers with malagkit rice flour to prevent dough from sticking to hands and palms.

3. Take 2 teaspoonfuls of the dough and roll into a ball. Flatten mixture against the palm.

4. In a sauce pot, boil the 6 cups of water. Drop each palitao one at a time into the boiling water, taking care that the palitao do not stick to each other. When a palitao floats to the surface, remove them using a skimmer and transfer to a plate or tray.

5. Roll each palitao in the grated coconut.

6. Combine sugar and toasted sesame seeds. Top each palitao with the mixture.

Espasol

How to make Espasol recipe - You can use powdered coconut milk instead of fresh. Just follow instructions for extra thick coconut creme.

Ingredients:
3 1/2 cups malagkit rice flour
2 cups coconut milk, medium thick*
1 cup granulated sugar 1 tsp. vanilla
1/4 tsp. fine salt

Optional:
1/2 cup toasted pinipig
1/2 cup grated fresh young coconut

Method:
1. Heat malagkit rice flour over medium heat until slightly browned. Set aside 1 cup of browned malagkit rice flour for dusting.

2. Boil coconut milk and granulated sugar then lower heat to simmer further.

3. Add vanilla and salt to coconut milk mixture.

4. Add malagkit rice to the mixture while stirring continuously. Cook until mixture forms thick paste. Add any of the optional ingredients.

5. Sprinkle a clean surface with a little toasted malagkit flour. Scraps paste on to dusted surface. Sprinkle with the rest of the toasted malagkit rice flour. Form into cylinders. Roll in toasted browned malagkit flour.

Notes and Tips:
1. To get an even smokier flavor, roast the coconut before grating on an open fire and extract the coconut milk.

2. One can add fresh buko meat to this recipe but must be consumed immediately.

Maja ube

How to make Maja ube recipe - You can choose from a variety of toppings to complement the purple color of the ube. You can top it with macapuno, nangka or sweetened beans. Gene Gonzalez

Ingredients:
2 cups cooked and mashed ube
1 1/2 cups sugar
4 cups evaporated milk
2 cups coconut milk
1 1/4 cups cornstarch
1 tsp. pandan extract

Topping:
1 pc. niyog latik

Method:
1. Cook ube and remove the skin. Next, grate and mash. Set aside.

2. Combine sugar, evaporated milk, coconut milk, mashed ube and cornstarch.

3. Boil all ingredients except the cornstarch and milk. Add cornstarch until thick and simmer until it is well cooked. Add extract and mix.

4. Transfer to a 9-inch round pan. Chill for 1–2 hours.

Calabasa flan with honey butter sauce

How to make Calabasa flan with honey butter sauce recipe - Gene Gonzalez

Ingredients:
2 pcs. (1/2–3/4 kg.) mature squash or yellow squash (calabasa)
1 1/2 cups evaporated milk
10 egg yolks
2 whole eggs
1/2 cup condensed milk
1/2 cup sugar
1 tsp. vanilla flavor
pinch cinnamon powder
pinch nutmeg
1/2 pc. dayap peel

Honey sauce:
1 1/2 cup honey
2 tbsp. butter
1 tbsp. rum

Combine honey, butter and rum in a saucepan and cook over low heat. Turn the heat off when it starts to boil.

Method:
1. Wash the calabasa. Set aside. Bore a hole in it using a small knife.

2. Combine the rest of the ingredients and pour into the calabasa.

3. Wrap the calabasa with aluminum foil and bake in a preheated oven at 3250F to 3500F. Put in a bain marie and bake for 3–4 hours or until cooked.

4. Cool and refrigerate for 12 hours.

5. When cold, cut into wedges. Serve with honey sauce.

Kalamay ube

The Kalamay ube recipe - This recipe can be pressed between 2 banana leaves and served thin like any kalamay. Gene Gonzalez

Ingredients:
4 pcs. coconut (extract 1 cup thick coconut
creme and 3 cups diluted coconut milk
from first extract)
2 cups cooked and finely grated ube
ube food coloring
2 cups sugar
1/3 cup malagkit galapong
1/2 cup butter

Method:
1. In a saucepan, mix 1 cup thick coconut milk, ube, gabi, ube food coloring, sugar and malagkit galapong.

2. Boil diluted coconut milk until it turns into white latik. Then, mix it in the ube mixture.

3. Add butter. Cook until thick. When still warm, add 1 tsp. pandan extract.

4. Spread kalamay in a bilao lined with banana leaves. Sprinkle latik on top.

Kutsinta (flour)

How to make Kutsinta (flour) recipe - Kutsinta can also be steamed in a square pan or in shallow condiment plates for different shapes. Gene Gonzalez

Ingredients:
1 1/4 cups all-purpose flour or rice flour
1 1/4 cups brown sugar
2 cups water
1 tsp. white lihia (food grade cooking lye)
1/2 tsp. yellow food coloring
2 tbsp. white sugar

Topping:
1 pc. niyog, grated

Method:
1. Caramelize white sugar in 1 cup of water in saucepan. Cool. Add all the other ingredients.

2. Prepare the muffin pans by brushing them with butter.

3. Combine all ingredients in a bowl and mix well using a strainer.

4. Steam for 20–30 minutes.

Tibok-tibok I (Pampanga)

How to make Tibok-tibok I (Pampanga) recipe - If you use the rind of a native dayap, you need not use latik as latik can cover up the richness of carabao’s milk, and the fragrance of the dayap rind. Gene Gonzalez

Ingredients:
1 1/2 cups sugar
3 cups coconut milk
2 cups buffalo milk or carabao milk (or fresh milk)
1/4 cup condensed milk
grated rind of 1 dayap
1/4 cup rice flour
3/4 cup cornstarch

Method:
1. In a casserole, combine sugar, coconut milk, buffalo milk, condensed milk and dayap. Boil for 5 minutes and strain.

2. Boil until thick and transfer to a 9-inch round pan brushed with butter and chill for 1–2 hours.

3. Serve with latik on the side.

Moron (Iloilo)

How to make Moron (Iloilo) recipe - Gene Gonzalez

Ingredients:
banana leaves
2 cups galapong bigas
1/2 cup galapong malagkit
3/4 cup sugar
1/2 cup coconut milk
2 tbsp. cocoa powder
1/4 cup peanuts, roasted and chopped

Method:
1. Prepare banana leaves by passing over open flame. Cut into 4” x 8” rectangular portions and grease with butter.

2. Combine galapong bigas, malagkit, sugar, coconut milk and cook until thick. Divide it into 2 portions. For one portion, add cocoa powder and mix until well blended.

Variation 2
1. Lay out white dough and fill with peanut.

2. Lay out chocolate portion and top over white part. Seal edges and twist. Wrap in banana leaf and tie with string to secure it.

3. Boil in water for 1 hour. After boiling, check one piece for doneness.

Kalangkang kamoteng kahoy

How to make Kalangkang kamoteng kahoy recipe - You can also wrap the mixture in banana leaves, suman-style, before steaming them for 30–40 minutes. Gene Gonzalez

Ingredients:
2 cups kamoteng kahoy
1 cup sugar
1 cup coconut milk
1/4 cup melted butter

Topping:
1/2 cup pulverized panutsa
1 pc. niyog, grated

Method:
1. Wash and remove the skin of the kamoteng kahoy, then grate it.

2. Combine the kamoteng kahoy, sugar, coconut milk, and melted butter.

3. Brush the muffin pans with butter, then pour the mixture in.

4. Steam for 20–30 minutes.

Kalamay na kalabasa (Visayan)

How to make Kalamay na kalabasa (Visayan) recipe - One can also mold this kalamay into a flat sheet between 2 banana leaves. Gene Gonzalez

Ingredients:
3 cups cooked and mashed kalabasa
2 cups brown sugar
2 cups galapong malagkit
4 tbsp. butter
1/2 cup coconut milk
1 tsp. vanilla

Method:
1. Cut the kalabasa and remove the skin and seeds. Cut into 2-inch cubes. Cook until softened and strain until dry. Set aside.

2. In a casserole, combine the kalabasa, brown sugar, galapong malagkit, butter, coconut milk and vanilla.

3. Boil until thickened for 1–2 hours.

4. Line a 9-inch pan using banana leaves. Brush with butter then refrigerate.

5. Serve cold. Top with latik and 1 cup coconut milk (kakang gata) on the side.

Ube puto (ube flour)

How to make Ube puto (ube flour) recipe - To achieve a more natural flavor, add a banana leaf lining to any kind of puto. It’s a tedious process but well worth your trouble. Gene Gonzalez

Ingredients:
1/2 cup sugar
1 cup ube flour
1 cup all-purpose flour
1 1/2 tbsp. baking powder
1/4 tsp. salt
1 1/2 cup pasteurized milk
2 tsp. pandan extract
1/2 ube or purple food color

Method:
1. Combine sugar, ube flour, all-purpose flour, baking powder and salt. Add fresh milk, pandan flavor and food coloring.

2. Beat until well incorporated.

3. Prepare muffin pans or puto molds greased with butter. Pour mixture into muffin pans or puto molds and steam for 30–40 minutes.

Puto (flour)

How to make Puto (flour) recipe - Modern puto molds are made of plastic and are quite inexpensive. Puto pieces are unmolded more quickly from plastic containers than metal ones. Gene Gonzalez

Ingredients:
1/2 cup sugar
2 cups all-purpose flour
1 1/2 tbsp. baking powder
1/4 tsp. salt
1 1/2 cups fresh milk

Method:
1. Combine sugar, all-purpose flour, baking powder and salt. Add fresh milk. Beat until well incorporated.

2. Prepare muffin pans or puto molds greased with butter. Pour the mixture into the muffin pans and steam for 30–40 minutes.